Pumpkin Spice Scones

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold, unsalted butter, cut into cubes
  • 1/2 cup + 2 tablespoons heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 3-4 tablespoons milk or egg nog
  • 1 cup powdered sugar
  1. Preheat oven to 425° in line a baking sheet with parchment paper.
  2. Combine the flour baking powder and sugar and salt in a bowl.
  3. Add the cold butter and work the butter into the flour mixture using a fork or pastry blender till fine crumbs are formed. (I use my food processor, a couple of pulses and it is perfect!)
  4. Use a medium-size bowl, to mix together the whipping cream, vanilla, pumpkin pie spice, and pumpkin purée.
  5. Make a well in the middle of the flour mixture and pour the pumpkin and cream mixture into that well and begin to stir.
  6. Add 1 to 2 tablespoons of additional cream if the mixture is too flaky and not coming together in ball.
  7. Set the dough onto a floured surface and pat into a round disk that is 1 inch thick.
  8. Cut into 6 wedges and set onto the baking sheet.
  9. Brush with cream and sprinkle turbinado sugar on top.
  10. Bake for 15 to 20 minutes or until golden brown.
  11. While the scones are baking make your glaze by combining the brown sugar, powdered sugar, pumpkin pie spice, and milk or eggnog.
  12. Stir together and drizzle over the warm scones.